Savory Pavlova with Burrata and Arugula
Savory pavlova is a bold creation that marries the sweet-salty crunch of meringue with the creamy freshness of burrata and the peppery bite of arugula. This spectacular starter will amaze your guests with its contrasts of textures and flavors. The savory meringue, carefully prepared, is slowly baked to obtain a crispy shell and a soft center. It is then topped with melting burrata, vibrant cherry tomatoes, and fresh arugula, all enhanced with a drizzle of olive oil, oregano, and sea salt flakes. This recipe, although intermediate, is accessible to all lovers of creative cuisine. It transforms a simple meringue into an unforgettable taste experience, perfect for an elegant starter.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 110°C. Draw a 20 cm circle on parchment paper. In a very clean bowl, beat the egg whites at medium speed. When foamy, add the salt. Increase speed and whisk until soft peaks form. Add vinegar and cornstarch, then whisk at full speed until stiff, glossy peaks form.
- 2
Spread the meringue over the circle to form a nest with high edges and a central hollow. Smooth the surface. Bake for 1h20. The meringue should be dry on the surface and peel off easily. Turn off the oven, slightly open the door, and let cool inside for 30 min.
- 3
Just before serving, drain the burrata and cut into pieces. Wash and dry the arugula. Cut the cherry tomatoes in half.
- 4
Place the cooled meringue on a serving plate. Arrange the burrata in the hollow. Scatter with cherry tomatoes and place the arugula on top.
- 5
Drizzle with olive oil, pepper, sprinkle with oregano, and add a pinch of sea salt flakes on the burrata.
- Eggs: Use room temperature egg whites for better stability.
- Cleanliness: Ensure the bowl and utensils are completely grease-free.
- Slow baking: Low temperature and long drying are essential for texture.
- Cooling: Let it cool in the turned-off oven to prevent cracking.
- Serve immediately after assembly to maintain the texture contrast. Present the whole pavlova at the table.
- Pesto: Replace olive oil with a drizzle of pesto.
- Prosciutto: Add slices of prosciutto.
- Peaches: In summer, replace tomatoes with sliced white peaches.
- Capers: Sprinkle with capers for a salty acidity.
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